This Healthy Ramen Bowl recipe is an easy recipe that is full of flavor and vegetables. And, most importantly, it is ready in about 30 minutes! This ramen is not a traditional recipe, however is inspired by all of the delicious ramen I’ve enjoyed over the years.
Ramen is a Japanese noodle soup with a combination of a rich broth, noodles, a selection of meats or vegetables topped with a boiled egg. In Japan, ramen is considered a fast food. Many small restaurants and street vendors in Japan are offering a warming bowl of this delicious soup.
Ramen always consists of four elements: broth, sauce, ramen noodles and toppings. There is plenty of room for vegetables in this bowl. I love to use bok choy (Chinese cabbage) and kale to mix things up.
Bok choy is a variety of Chinese white cabbage. And, it falls into the cruciferous vegetable category along with kale, Brussels sprouts, and broccoli. This vegetable is full of health-promoting nutrients, including a wide array of vitamins and minerals. Most importantly, it is low in both calories and carbs and a source of vitamins A, K, and C, as well as beta-carotene. It is a great vegetable to add to any diet. In addition, it has a delicate and slightly earthy taste similar to spinach with a crispy texture.
Healthy Ramen Bowl is one of the best dinner recipes ever. The delicious broth with all the toppings you love is just the comforting meal you need tonight.
While it is undeniably comfort food, it is in reality a wonderful dish easy to elevate with proper ingredients and customize to your own level of spiciness.
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Healthy Ramen Bowl
- 2 peeled boiled eggs (soft or hard boiled) (halved)
- 4 cups chicken broth (low sodium)
- ½ small onion (roughly chopped)
- 1 garlic clove
- 3 pieces sliced fresh ginger
- 1 handful of fresh cilantro with stems
- 2 tablespoons soy sauce (reduced sodium)
- 2 Ramen noodle cakes (70 g each) (millet and brown rice ramen)
- 4 ounces small whole shiitake mushrooms
- 1 cup red cabbage (sliced)
- 2 baby bok choy (halved lengthways)
- 2 cups kale (stems removed and chopped)
- 1 small carrot (thinly sliced)
- 1 long red chili (thinly sliced)
- Hot chili pepper paste to taste
- Salt and black pepper to taste
- In a saucepan, bring four cups of water to a boil, then add the two Ramen noodle cakes. Cook Ramen noodles according to package instructions, just until tender. Rinse under cold water.
- In a separate saucepan add chicken broth and bring to a boil. Add the onion, garlic, ginger, and cilantro. Cover and simmer for about 20 minutes. Remove the vegetables from the broth and discard. Add the soy sauce and chili paste, stir to combine. Then add the mushrooms to the broth and continue to simmer on low for 3-4 minutes.
- Add the bok choy and kale to the broth and simmer for one more minute. Add salt and black pepper to taste. Remove soup from heat.
- Prepare two large bowls with half of the Ramen noodles in each. Pour over half the broth into each bowl, portioning the Bok choy, kale, and mushrooms evenly between the two bowls. Layer each bowl with the carrots, cabbage, two egg halves, then garnish with red chilies.